This is the most amazing recipe for whole roast chicken, bar none:http://smittenkitchen.com/blog/2008/...n-bread-salad/
(It takes some practice to perfect - by that I mean figuring out how to stay burn-free and not smoke up the kitchen - but it's worth it, I promise.)

In general, brining - dry or wet - will do amazing things, as will marinading. I had some really nice chicken breast last weekend and wanted to do justice to it. I brined them for a couple hours, then marinaded them in a little oil and a generous dash of tamari (wheat-free soy sauce) before grilling. It was astounding how moist and tasty they were for so little work/ingredients.